Perfect Oven Roast Beef with Tri Tip or London Broil Cuts

Perfect Oven Roast Beef with Tri Tip or London Broil Cuts

Everyone in our family loves steak, adults and kids alike.  We have been eating a few family dinners together lately instead of our usual style of the boys eating earlier, and one of those meals was this oven roast beef.  It turned out beautifully, but I would definitely recommend using a meat thermometer to pull it out at your favorite level of doneness.  I aimed for 145 degrees F, which was rare and juicy. Adjust your cooking time as needed depending on the size of your roast.

I have made this recipe with tri tip roast or London broil, both with excellent results. The London broil does dry out if cooked beyond medium-rare since it is so lean, so choose a more marbled cut if you aren’t looking for a rare roast. This oven roast beef is perfect for a dinner party (or a large family) because everyone’s meat is done at the same time, and you can work on preparing side dishes while it is baking. That makes life much easier than grilling or searing steaks!

4.0 from 1 reviews
Perfect Oven Roast Beef with Tri Tip or London Broil Cuts
 
Prep time
Cook time
Total time
 
This herb-rubbed, oven-baked tri tip roast makes serving steak to a crowd easy!
Author:
Recipe type: Main
Serves: 4
Ingredients:
  • 1 tbsp. olive oil
  • 2 tsp. paprika
  • 1 tsp. Italian seasoning
  • ½ tsp. kosher salt
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. chili powder
  • ¼ tsp. cayenne pepper, or to taste (optional)
  • 1.5-pound tri tip roast
Instructions:
  1. Preheat oven to 350 degrees F.
  2. Combine olive oil and spices, and let roast sit at room temperature while oven heats.
  3. Line baking sheet with aluminum foil. Rub all sides of roast with spice mixture, and bake in preheated oven for 40-60 minutes to desired level of doneness. (I like to cook to an internal temperature of 145 degrees for rare steak.)
  4. Allow steak to rest for at least five minutes before cutting into ½" thick slices to serve.

 

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Comments

  1. says

    I was introduced to tritip when living in Southern California. Hard to find this cut of meat on the east coast but is always worth the price and time it takes to track it down. Thanks for the recipe – we usually do it on the grill.

    • The Weary Chef says

      That’s funny that it’s not available on the east coast. I would think the cows are the same everywhere ;) I tried it for the first time because I couldn’t find what I was looking for at Trader Joe’s and got tri tip instead. I’m sure it’s great grilled too!

      Thanks so much for your comment!

    • holly says

      I also lived on the west coast never heard of tri-tip before then moved to California was introduced there and love it! Now we’ve moved back to Virginia and it’s very rare you can find it. My best suggestion is ask the butcher shop, most places just throw it away!!!!! It’s not as common out here on the east coast as west coast but when you do find it savor it!

      I was at Kroger just last night and happened to find a couple of them grabbed the biggest one and will be cooking it tonight.

      • Andi says

        It’s strange that that cut of meat is regional! Can you get skirt steak out there? I like to use that for fajitas, and I wonder if it’s available everywhere. Nice find at Kroger! I hope you like this recipe. I have made it lots of times with different cuts, and it always turns out great as long as I’m careful to watch the temperature. Enjoy your Sunday :)

        • Dustin says

          I grew up in Michigan, where my family still lives, and I had never heard of tri-tip until moving out to LA. My mother has worked for a restaurant company that owns steakhouses and even she had never heard of it until she had it out here. I agree that a cut of meat would be regional, but it seems outside of California it’s very uncommon.

          Anyway – thanks for the recipe!

  2. Beth says

    I was wondering, how much the cooking time would change if you were doing, say, a 6-10 lb roast instead of the 1.5 in your recipe?

    Thanks!

    • Andi says

      Hi, Beth. I would plan on at least two hours for a 6-pound roast, and maybe three for a 10-pound roast. I haven’t baked such a large piece of meat, so I can’t promise that it will cook evenly with this method. I’m afraid it might be overdone on the outside before the center reaches 145 degrees. Good luck!

  3. Bonnie Ward says

    When reading the different methods of cooking a tri-tip roast, I find they all use a rub, whether grilled or oven roasted. However, I don’t see a common agreement on the temperture. What do you think of a hot oven for 10 minutes then turned down to 325?
    Any thoughts?
    Thanks,
    Bonnie

    • Andi says

      Hi, Bonnie! I’m sorry I didn’t get back to you sooner. I’m sure the high heat method works well too! I haven’t tried it, but maybe I will next time and let you know. Thanks so much for your visit :)

    • cindy says

      You get perfect browning at 350 – 15 min per pound. I would not recommend high heat because of risk of overcooking. Also don’t recommend pre – browning this cut either. These small roasts just get over done so quickly. This is a fantastic recipe as written. Made it myself last night for dinner. Beautifully med rare all the way through. Important to let rest 20 min before cutting. Watch the time carefully in oven and rest time. Enjoy and good luck!

  4. Adrienne says

    This is going to be a strange request to some but here goes…….what would you suggest as additional cooking time or temperature if you want your meat a little more done than medium rare?

    • Andi says

      Hi, Adrienne! That’s not strange at all. Not everyone likes rare meat! I would guess you could just add 5-10 minutes to the cook time, but I would recommend using a meat thermometer instead of guessing :) Cook it to 150 degrees in the center and then let it rest before cutting. That should get you medium instead of medium rare. Thanks for asking!

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